Latest Comments

How to Make the Creamiest Risotto alla Milanese

How long and well does saffron keep? I assume it doesn't go bad per se, if it gets dry, but does the flavor/aromatics diminish over extended lengths of time?

Great Gifts for Aspiring Sous Vide Chefs

I see the Oliso has a Moist setting. Can it do wet marinades well?

Bulgogi + Scallion Pancakes + Quesadillas = The Ultimate Fusion Snack

Hmmm, nevermind. A quick image search shows some thinner ones. I guess I should just try other brands.

Bulgogi + Scallion Pancakes + Quesadillas = The Ultimate Fusion Snack

Looks awesome. Will have to try it. But quick question, how do you drizzle gochujang? I've only bought it in tubs of thick paste. Do you dilute it? Or is there a thinner style out there?

The Real Rules of Making Boozy Ice Cream

Booze=amazing. Ice cream=amazing. Booze+Ice cream=AMAZING.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

Very informative! Thanks!

Are you planning to explore using dry ice in the process? I think dry ice is now fairly easy to find in larger grocery stores.
I was thinking either freezing the bowl in dry ice (for those ice cream makers that use a frozen bowl, of course). And maybe also transferring freshly-churned ice cream to a cooler of dry ice before the regular freezer.

Your Ultimate Guide to Chinese Food in NYC

I'm not in NY so I only quickly perused, but just wanted to say that I love the design/formatting of the guide (at least on desktop using Chrome).

The Food Lab: The Pressure Cooker Makes Short Work of This Authentic Texas Chile con Carne

I have a stovetop PC, but would also like to see a review of electric versions. I have been trying to decide between the Breville Fast-Slow and the Instant Pot.

Latin Cuisine: How to Make Colombian-Style Sopa de Albóndigas (Meatball Soup)

This looks awesome.

I can't tell if it was a joke, but I hope you really are working on a Colombian-for-Americans cookbook! (also, what's the latest on the Food Lab cookbook?)

How to Make Queso Fresco, the World's Easiest Cheese

I thought cans of Easy Cheese was the easiest cheese.

The Best Drinks We Drank in September

Michelada cup? I'm both very intrigued and slightly frightened.

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

Looks awesome.
You mentioned previously why a food processor isn't quite a suitable replacement for the mortar and pestle to make a paste, but would an electric grinder work here for the spices?
I guess I know it'll work, but how much better is the mortar and pestle?

How I Built a Barbecue Restaurant in Brooklyn: My Lease Safari

Great read! I'm hoping this is a series? Looking forward to it.

Ideas in Food vs. The Steak Bomb: The Filling

Holy crap. I'm eating while I read this and am still getting hungrier.

How to Build a DIY Home Carbonation Rig

Can this rig be adapted to do all the stuff the ISI does? Or at least whipped creams?